100% Yamadanishiki, 40% rice polishing ratio.
It is light and dry with good sharpness. The alcohol content is high, but it is very easy to drink!
I would like to try this sake again if I have the chance.
Pale yellow in color.
Cold: First comes the acidity and the umami of the rice, followed gradually by the umami and sweetness.
It uses 2.5 times as much rice koji, and is said to be a product that makes toji (master brewers) cry, but is very popular.
Juicy taste with sweet and savory rice flavor.
I must drink some local sake.
This Hamamatsu brewery was founded in 1871.
This highly rare local sake is brewed with "Honorifuji," Shizuoka's original rice suitable for sake brewing, and subsoil water from the famous Tenryu River.
It is a beautiful sake brewed by a female toji.
"Because I am happy, I can drink sake deliciously and happily."
I got this bottle at a tavern when I went on a business trip to Hamamatsu before I collapsed.
Hamamatsu has been booming with "What's up, Ieyasu?", but it has a strong relationship with Utsunomiya in terms of gyoza (dumplings) 🥟.
Although Utsunomiya ranked third this time, I ordered Hamamatsu Gyoza and had it with Hamamatsu sake. I don't have a picture of it, but is it characterized by the bean sprouts on the side? It is as good as Utsunomiya Gyoza.
As for the sake, it was just a normal sake. It was dry but had a hint of sweetness from the rice. It was delicious with the gyoza.
Afterwards, I went to the bar and got hooked on a bottle of whiskey 🍸 Islay-style smoked sake, which I had never tried before.
Hi YasuSake 😃
I'd like to try Hamamatsu gyoza🥟😋 with beer🍺😆.
Utsunomiya is not interested in fighting, just as long as the gyoza🥟 are tasty 🤗I think it's something like the temperament of the prefectural association🥹.
